Pasta- Crunchy Asian Ramen Noodle Salad
Source of Recipe
Internet Gimme Some Oven
Recipe Link: https://www.gimmesomeoven.com/crunchy-asian-ramen-noodle-salad/#_a5y_p=1968159 List of Ingredients
SALAD INGREDIENTS:
1 (16-ounce) bag coleslaw mix
2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Asian honey vinaigrette (see ingredients below)
ASIAN HONEY VINAIGRETTE
1/2 cup avocado oil (or vegetable oil, or any cooking oil)
1/4 cup honey (or your desired sweetener)
1/4 cup rice vinegar
2 teaspoons soy sauce
1/4 teaspoon toasted sesame oil
pinch of salt and black pepper
Recipe
TO MAKE THE SALAD:
Heat oven to 425�F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their �crunch� the longer it sits, and the avocado may brown a bit. Still, it�s perfectly edible and enjoyable even after a few days!)
TO MAKE THE VINAIGRETTE:
Whisk all ingredients together until combined.
|
|